THIS WEEK’S RECIPE: 5 INGREDIENTS, 5-ISH MINUTES
Last week, HOMEGROWN member Appleblossom 79 issued a challenge in the Recipe Sharing group: Post your best recipe using no more than five ingredients. I liked the idea so much, it got me thinking: Could I come up with a five-ingredient recipe that only needed five minutes of cook time, too? When I came across fresh pasta—which, unlike dried pasta, boils in less than two minutes—at the grocery store, I knew I was in business. Throw in some fiddlehead ferns, prosciutto, and goat cheese, and the end result is an easy, breezy bowl of edible spring. UPDATE: Blanching the fiddleheads, which is an absolutely necessary step for safety and which I didn’t do (d’oh), tacks on a few extra minutes. But keeping your stomach in order? Priceless.
WHAT YOU’LL NEED
Feeds two, generously
» 12 oz fresh pasta (I used a fiddleheadlike shape called “creste di gallo,” which means “cockscomb” in Italian. Talk about HOMEGROWN!)
» 1 heaping cup fiddleheads, well rinsed and trimmed
» 2 garlic cloves, minced
» 1 oz goat cheese, crumbled
» 1/8 lb prosciutto, torn into pieces
» salt and pepper to taste, plus olive oil for sautéing
WHAT TO DO
Bring a pot of water to boil. UPDATE: Blanch the fiddleheads at a rolling boil for 5 to 10 minutes then dunk in ice water. Drain. Discard water. Meanwhile, bring a fresh pot of water to boil and, in a separate skillet, heat 1 Tbsp olive oil over medium-high. Add the garlic and fiddleheads to the skillet and cook for five minutes, stirring frequently. Add the pasta to the water and boil 2 minutes. Drain the pasta, combine with the garlic and fiddleheads, add the prosciutto and cheese. Done! Dinner in less time than it takes to unload the dishwasher.
While CSA Cookoff is on hiatus for the off season, HOME Cooked dishes up winter- and spring-friendly recipes weekly, including favorites from HOMEGROWN members. Go ahead: Share the goods. Especially the baked goods.